Baked Coconut Shrimp With Curried Apricot Sauce

Baked Coconut Shrimp With Curried Apricot Sauce
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Ingredients:
24 large shrimp ( fresh or frozen in shells)
1 cup mayonnaise or 1 cup salad dressing
3 tablespoons apricot preserves
1 teaspoon curry powder
2 tablespoons cooking oil
1 1/2 cups shredded coconut ( toasted)
1/4 cup cornstarch
2 teaspoons sugar
1/2 teaspoon salt
3 slightly beaten egg whites

Directions:
Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp, pat with paper towels, set aside.
Preheat oven to 400 degrees.
For sauce, in a small bowl combine mayonnaise, apricot preserves, and curry powder. Cover and chill until ready to serve.
Spread the oil on the bottom of a 15x10x1-inch pan. Set pan aside.
In a large shallow dish, combine coconut, cornstarch, sugar, and salt.
In another small shallow dish place the egg whites.
Dip shrimp into egg whites; coat with coconut mixture, pressing the mixture firmly onto the shrimp.
Arrange shrimp in prepared pan.
Bake in a 400 degree oven about 10 minutes or until shrimp are opaque, and coconut is golden, turning once.
Serve with sauce.

Servings: Serve

Time preparation: 30 min.

Time total: 40 min.

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4.6 (1787 votes)

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